Ingredients
Units
Scale
- 5 Tablespoons Salted Butter
- 170. grams (1 Cup) Good Quality Chocolate
- 5.3oz (2/3 Cup) Full-Fat Sour Cream
- 1 Teaspoon Pure Vanilla Extract
- 2 Tablespoons Dutch Process Cocoa Powder
- 360 grams (3 Cups) Confectioner's Sugar, sifted
Instructions
- Melt the chocolate and butter together, you can do this in a microwave safe bowl cooking in 30 second increments and stirring in between OR use a makeshift double boiler by placing a small pot with a small amount of water over low medium heat and place a heat proof bowl on top of the pan so it sits on top and does not touch the water. Set aside to cool for ten minutes.
- Add the sour cream, vanilla extract and cocoa powder and mix to combine. Scrape down the sides of the bowl to make sure all is combined, add in half of the sifted confectioners sugar. Stir to combine, then add in the remaining sugar. Make sure you scrape down the sides of the bowl to ensure all is combined.
- Use immediately or store in an airtight container in the refrigerator for up to three days. When ready to use let sit at room temperature and re-mix to smooth the frosting out.
Equipment
Buy Now → Notes
- The frosting would also be a great frosting to use a butter knife to spread on top of cupcakes. If you are making a layer cake I would definitely double the recipe. This frosting is not a great candidate for piping, it is more of a smooth, spreadable frosting. Use my chocolate buttercream frosting if you want to pipe-able frosting.
- Prep Time: 10 Minutes
- Category: Dessert
- Method: Stir
- Cuisine: American
